Chicken Salad
From Quaker recipes, 1954
One-half gallon serves 28 plates.
Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 53. The excerpt below is the record exactly as published.
CHICKEN SALAD 1 large chicken 2 tablespoons chicken oil 2 bunches celery 2 tablespoons melted butter 3 eggs ¥2 tablespoon sugar 3 sour pickles 12 teacup vinegar ¥%4 tablespoon ground mustard Break eggs separately, after beating yolks, add oil beating in a little at a time, then butter in the same way. Then the stiffly beaten whites, mustard, sugar and salt after first mixing thoroughly in a little water, then the vinegar. Cook in double boiler until very thick stirring constantly. Set aside to cool. Mix all thoroughly in this dressing and serve. One-half gallon serves 28 plates. KATE KEARNS (Mrs. Gurney) AVOCADO AND LIME SALAD 1 large or 2 small avocados 1 tablespoon lemon juice | teaspoon onion juice or 1 package lime Jello grated onion 142 cups hot water Cut avocado in half and remove seed. Scoop out pulp with spoon and mash with a fork. Add lemon juice and onion. Pour hot water over Jello. When cool, add to first mixture. Pour into mold and place in refrigerator. When ready serve on lettuce with mayonnaise. Serves 6. RACHAEL TAYLOR (Mrs. F. R.) 141 THE QUAKER COOK BOOK PRESSED CHICKEN 1 hen—5 pounds (seasoned 144 cups mayonnaise with salt and pepper) 1% cups chicken broth 2 cups finely cut celery Juice of % large lemon 4 hard cooked eggs 4 tablespoons plain gelatin 6 tablespoons India relish (4 envelopes) Dissolve 4 envelopes, or tablespoons, of plain gelatin in 14 of the broth and add the other half hot. Mix all ingredients well with the diced chicken and pour into well oiled large glasses. Allow to stand over night. Turn out and cut in desired thickness rounds, serve on lettuce with a bit of extra mayonnaise to which chopped olives (optional) have been added. ETHEL D. TOMLINSON (Mrs. S. Halsted) BING CHERRY SALAD 1 14-ounce can Bing cherries 1 package cherry Jello (seeded) 1 cup of juice plus 1 cup of ¥Y2 cup almonds or chopped boiling water to dissolve nuts Jello Dissolve Jello. Add drained cherries, nuts and flavoring.. Makes 14 individual molds. SUE S. PARKER JEANETTE WILSON (Mrs. E. Clark) CHERRY SALAD 1 can red pie cherries 2 oranges (juice and pulp of 1 cup sugar both and grated rind of one) 1 package cherry Jello 1 small can crushed pineapple 1 envelope plain gelatin ¥Y2 cup broken pecans VY. cup cold water Bring cherries and sugar to boiling point. Add Jello to hot mixture. Dissolve gelatin in cold water. Pour hot Jello mixture over gelatin and cool. Then add juice and pulp of 2 oranges and grated rind of one. Lastly add 1 small can crushed pineapple and % cup broken pecans. MAy TOMLINSON (Mrs. C. F.) 142 SALADS AND DRESSINGS PRESSED CHICKEN 4 pound chicken 1 tablespoon gelatin 1 cup chopped green olives 4 tablespoons cold water 3 chopped pimentos 2 cups boiling broth 1 cup finely chopped celery Cover a four pound chicken with cold water. When about half done, add‘salt and pepper. Boil until meat falls from bone. Remove chicken from broth and when cool free it from skin and bones. Return skin and bones to broth and cook % hour longer. Chop meat fairly fine and mix with 1 cup chopped green olives (stuffed ones may be used if you do not wish to use pimentos), 3 chopped pimentos, and 4 cup finely chopped celery. Season well. Soak 1 tablespoon gelatin in 4 tablespoons cold water for 5 minutes. Then add 2 cups boiling broth, strained and fat removed. When gelatin is dissolved, combine with other ingredients and place in a wet mold or pan. Slice to serve. JUDY CONRAD HAWORTH (Mrs. H. S., Jr.) LIME SALAD 1 package lime Jello 14 cup mayonnaise 1 package cream cheese Olives, nuts and pimento in Y4 cup cream, whipped desired quantity Dissolve Jello in 1 cup boiling water and stir in cream cheese. When mixture begins to thicken stir in other ingredients. Chill. FRANCES HAworTH (Mrs. Horace S.) CONGEALED CRANBERRY SALAD 1 package cherry Jello 1 cup sugar (scant) 2 cups ground raw cranberries 14 cup coarsely chopped 1 orange (juice and ground pecans rind) 1 small can crushed pineapple Make Jello using the juice of the orange as part of the liquid required. Let stand. Grind cranberries and orange rind. Add sugar. Let stand a while. When Jello begins to set, add all and mold. Pretty and good at Christmastime. LELIA T. CLINARD (Mrs. John) MAGGIE WALTON (Mrs. Clarence) 143 THE QUAKER COOK BOOK CONGEALED FRUIT SALAD 1 can pineapple 2 cups juice from canned fruit 1 can grapefruit sections or Juice 1 lemon same amount fresh fruit 12 cup sugar 2 envelopes Knox gelatin dis- 1 cup blanched almonds solved in 4% cup cold water Add fruit juices to dissolved gelatin. Stir in other ingredients and pour into desired mold. Serve on lettuce. MAY TOMLINSON (Mrs. C. F.) FROZEN FRUIT COCKTAIL 2 eggs, beaten 6 marshmallows 2 tablespoons vinegar 1 small can pineapple 2 teaspoons sugar 3¥4 cup heavy cream 1 No. 2 can fruit cocktail, Bananas, as desired chilled Lettuce Combine eggs, vinegar, and sugar in top of double boiler; cook over hot water until mixture thickens, add marshmallows, cook and stir until melted, remove from heat and cool. Add fruit to custard and fold in the cream which has been whipped. Pour in freezer tray and freeze without stirring. Cut in squares. Yield: 8 servings. This salad may be prepared in advance. LALA JOHNSON (Mrs. Edgar O.) FROZEN FRUIT SALAD 2 cans fruits for salad 1 tablespoon mayonnaise 2 bananas Y pint whipping cream 1 small can sliced pineapple 1 tablespoon sugar
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